Reducing Salmonella on cantaloupes and honeydew melons using wash practices applicable to postharvest handling, foodservice, and consumer preparation

International Journal of Food Microbiology

Volumn 99, Issue 1, 2005, Pages 59-70

  Parnell, Tracy L ^a   Harris, Linda J ^a   Suslow, Trevor V ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Cantaloupe; Chlorine; Salmonella; Wash

Indexed keywords

BISMUTH DERIVATIVE; CHLORINE; NALIDIXIC ACID;

ARTICLE; BACTERIUM CONTAMINATION; CANTALOUPE; CHLORINATION; COLONY FORMING UNIT; CONTROLLED STUDY; DISINFECTION; FOOD CONTAMINATION; FOOD HANDLING; FOOD SAFETY; FOOD WASHING; INOCULATION; MELON; NONHUMAN; SALMONELLA TYPHIMURIUM; WATER IMMERSION;

SALMONELLA; SALMONELLA TYPHIMURIUM;

EID: 13844256685     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.07.014     Document Type: Article

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